Yes, I made up that first word for its alliterative value. Rhubarb is in season, which means rhubarb compote is in season. I purchased two big bundles at the Fairhaven farmers' market last weekend, and envisioned hours of stewing them. Looking at food blogger Aimée's Salute Spring! post on Simple Bites, however, I realized that I have been overdoing it.
She provides 10 ways to use rhubarb, all beginning with a compote, and our first use will be the most obvious one: over ice cream. I made enough to freeze some for use later in the year, perhaps revisiting the delicious dessert that Pam created in April of this year.
Aimée provides two basic recipes: I made the first in a Dutch oven. I rinsed then chopped all of the rhubarb we had purchased. I used a measuring cup to estimate (this is neither baking nor rocket science) that we had about 8 cups of the fruit, so I adjusted the orange juice and brown sugar accordingly.
No photos here: rhubarb stew is more tasty than photogenic. Small samples with the tasting spoons have us looking forward to dessert with a friend later today. Now to prepare brandy sauce for our salmon...